FDA PRESS RELEASE (the information below was sourced from fda.gov)
For Immediate Release: August 2, 2013 Media Inquiries: Shelly Burgess 301-796-4651 Consumer Inquiries: 888-INFO-FDA
New rule provides standard definition to protect the health of Americans with celiac disease
The U.S. Food and Drug Administration today published a new regulation defining the term “gluten-free” for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”
Fresh off a recent business trip to Chicago, I can’t help but recall how accommodating the city was to the gluten-free diet. I enjoyed some delicious dishes, from pizza to hamburgers to desserts- all gluten-free!! 🙂
Here are some of the gluten-free meals I had the pleasure of tasting below. My mouth is watering just thinking about some of the items!
Pico de Gallo Hamburger at Mity Nice Bar & Grill- with avocado and salsa.
The most delicious bread rolls I have EVER tasted (at Mity Nice)! Seriously.
‘Oogave’ organic root beer at Mity Nice.
Pizza at Lou Malnati’s (this is what they call “light” cheese!)
Veggie Sandwich at Hannah’s Bretzel (with roasted almonds on the side!)
Red velvet cupcake at Sprinkles.
Chicken and salad at Wave (inside W Hotel).
Margherita flatbread at 676 Restaurant (inside Omni Hotel)- one of my favourite dishes of the trip!
Simply mix the ingredients together in a bowl, roll into meatball-size balls and flatten! Then barbeque (make sure the BBQ is thoroughly cleaned of any gluten residue), until desired level is reached (I prefer well done).
“Avoiding certain ingredients goes in cycles: Back in the 70s, it was sugar. Then it was fat, then saturated fat. Then fat was in but carbs were out. Gluten is the pariah ingredient du jour, and there are a lot of healthy people shelling out big bucks for gluten-free food they probably don’t need.” ~Source: TIME: Business & Money, March 13, 2013
This event will feature presentations on Celiac Disease and Gluten Sensitivity from leading experts, including Dr. Stefano Guandalini and Shelley Case, with a pre-conference workshop featuring Bob and Ruth Levy of Bob & Ruth’s Gluten-Free Dining and Travel Club. Visit the gluten-free market in between presentations to try new products and meet gluten-free exhibitors.
“These days, lots of people are giving up gluten. Eighteen per cent of American adults buy gluten-free products, according to market researcher Packaged Facts. Some eat gluten-free to treat celiac disease, the autoimmune disorder triggered by gluten. Some are fad dieters who think it will help them lose weight. But Yeh is eating gluten-free for another reason. She is one of an increasing number who are reporting non-celiac gluten-sensitivity.” ~Source: CBC News Health
This week, my sister-in-law, Eva of Pastel Bakery, and I had the pleasure of attending a gluten-free, dairy-free, and vegetarian cooking class at Nature’s Emporium in Newmarket, with holistic nutritionists, Sherri Doak and Natasha Szauter. The hands-on class began with a tasting of goji berry tea with coconut sugar, and a demo of homemade vanilla almond milk and fresh thai spring rolls with spicy peanut sauce.
For the menu items, class participants were broken up into pairs with each pair responsible for preparing a few specific items on the menu (under the guidance of our trusty instructors), that the group shared ‘buffet-style’ at the end of the class. The menu items included: minted pea soup; buckwheat tabbouli; fennel, avocado and orange salad; masala millet cakes/patties with hot pepper mango salsa; walnut basil pesto with chickpea pasta and pine nut “parmesan”; dark chocolate quinoa cupcakes with toasted coconut frosting; cranberry bliss bars; and minty matcha banana mocktail.
The expanding spectrum of gluten-related disorders is a clear indication that the gluten protein can cause an immune response in bodily systems other than the small intestine. Interestingly, research has found that different gluten proteins are the source of the various abnormal immune responses.
Join the National Foundation for Celiac Awareness for a free webinar on Tuesday, April 9, 8:30 p.m. EDT/5:30 p.m. PDT, as Armin Alaedini, PhD of Columbia University Medical Center discusses the current research on the role of gluten in popular areas of interest such as schizophrenia, ataxia, autism and ADHD.